Crust:
1 1/2 c  Graham cracker crumbs
1/4 c  Sugar; granulated
1/2 c  Butter; melted
Filling:
1 cn Pumpkin puree 14 oz or:
1 3/4 c  Pumpkin puree homemade
2 c  Ice cream; vanilla or maple
1/4 ts Nutmeg; ground
1/2 ts Cinnamon; ground
1/2 ts Ginger; ground

Preheat oven to 375F. Combine crust ingredients in bowl and mix well. Set
aside 1/4 cup for topping. Pat remaining mixture into 9″ round pie pan or
oven proof dish. Bake 10 minutes. Cool. Mix together all filling
ingredients (ice cream should be softened) with fork or large spoon. Turn
into cooled pie shell; smooth top with knife. Sprinkle reserved crumbs
mixture on top. Freeze till firm, at least 2 hours. Remove from freezer
about 15 minutes before serving. Less filling than pumpkin pie